Greens, Beans, and Rhubarb Crisp

Early summer has to be one of my favorite feelings; anticipation is at its peak, evening light the longest, green has truly taken over. The farmer’s market stands overflow with vivid strawberries, tempting radishes, plump peas, luscious leaves. Everyone has on sunglasses and sandals, reminding me of beaches and bonfires even amidst my urban neighborhood. This time of year, produce is best raw and unadorned. But in case you are heading to a barbecue and want something a notch above the ordinary, three recipes to satiate your friends and pay tribute to the long days of June.

Salad of the Gods

The key to perfectly dressing the salad is to make the dressing first, directly in the salad bowl. Take about a tablespoon’s worth of avocado and chop into tiny pieces. Add:

• 2 T tahini
• Half a lemon
• one clove garlic, chopped and crushed
• salt and pepper
• 1/4 cup olive oil

Whisk in the bowl until all ingredients are emulsified. Then add:

• 5 radishes, thinly sliced
• little gem lettuce
• snap peas, chopped
• 1 avocado, sliced
• a head of fresh carrots, chopped

Spicy Black Bean Burgers

Based off a recipe by Mark Bittman, New York Times

In a food processor, mix:

• 1 can black beans, rinsed and drained well (leave 1/4th of the can out of the food processor)
• 1 medium onion, peeled and quartered
• 1/2 cup rolled oats
• 1 T chili powder
• 1 T cumin
• 1 t oregano
• salt and pepper
• 1 egg

Puree everything and then add the rest of the beans for texture and chopped cilantro. Add the juice of one lime, mix and if too dry, add two tablespoons of yogurt. If too wet, add more oats or some bread crumbs.

Form this mixture into about 4 patties. Heat vegetable oil in a cast iron skillet until it’s pretty hot, and drop burgers into pan. Cook for 5 minutes on one side, then flip and cook 3-4 minutes until both sides are brown.

Serve on a brioche bun with fresh salsa, avocado, melted cheddar or jack cheese, lettuce, tomato, ketchup, and mustard.

Rhubarb Crisp

Oatman family recipe

In one 8×8 pan, layer:

• 7 stalks of rhubarb, chopped into cubes
• 3/4 cup sugar
• 1/4 stick butter, sliced into pieces and scattered over the rhubarb

For the topping, combine:

• 3/4 cup brown sugar
• 1/2 stick butter
• 1 cup flour
• 1 cup oats

Pour on top of the rhubarb in the pan. Bake at 350 degrees for about one hour (check at 45 minutes to see if it’s brown on top and bubbling yet). Serve hot with vanilla bean ice cream.